Turmeric Egg Salad

By Jenna Pennrose, Photo by Peechaya Burroughs

Turmeric is a powerful healer and anti-inflammatory agent, and turmeric and eggs are a surprisingly good combination. ​

​The yellow color of the turmeric is also not that disconcerting in egg dishes either. My favorite dish is a super simple turmeric egg salad.

​Ingredients:
​
6 organic eggs (or hard organic tofu)
1/4 of a red onion
2 heaping tablespoons organic mayo (or vegan mayo)
1 teaspoon turmeric powder
Salt +Pepper to taste

Instructions:
Put the 6 eggs in a pot and cover eggs with cold water. Bring the pot to a boil and take off the heat. Let eggs sit in pot for 20 mins. Strain eggs and dunk in an ice bath until eggs are cool (this helps with the peeling). Peel eggs. Chop eggs (or tofu) into small pieces. Dice onion into tiny pieces. Add the mayo, onion, salt, pepper and turmeric to the eggs in a bowl. Mix. Yep, that easy!

What are your favorite ways to use turmeric? Let us know in the comments below!